Semifreddo with Almonds and Caramelized Apples

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Semifreddo alle Mandorle

  Serves 8 People


  • 1/2 cup sliced Almonds, blanched
  • 3 oz Almond Paste
  • 1 cup Sugar
  • Salt, to taste
  • 1/4 cup Water
  • 2 large Eggs
  • 1 large Egg yolk
  • 1-1/2 cups Heavy Cream
  • 1/2 tsp pure Vanilla extract
  • 1/2 Vanilla bean, split
  • 3 Apples, Golden Delicious, peeled and cut into 1/ inch cubes
  • 1/2 cup Apple Cider


  • Preheat oven to 325ºF.
  • Toast almonds by placing in an oven-proof dish and toasting until lightly golden, let cool
  • Add toasted almonds to a food processor with the almond paste, 2 tbsp of sugar and 1/4 tsp salt, process until the nuts are finely chopped
  • Spray a 9 x 5 inch loaf pan with vegetable oil and line with plastic wrap, set aside
  • In a small saucepan combine 1/4 cup plus 2 tbsp sugar with 1/4 cup water and bring to a boil
  • Boil over medium heat until the syrup is slightly thickened but not colored, approximately 4 to 5 minutes
  • In a large bowl, and using an electric mixer, beat the whole eggs with the egg yolk until frothy
  • Slowly pour in the sugar mixture and beat on high speed until fluffy and cool, about 7 minutes
  • In a separate bowl beat the cream with the vanilla extract until firm.  Fold the egg mixture into the cream until blended
  • Fold in the almond mixture and pour into the prepared loaf pan
  • Cover with plastic wrap and freeze until solid, preferably overnight
  • In a large pot combine the remaining 1/2 cup sugar with 2 tbsp of water and the vanilla bean and bring to a boil
  • Continue to boil over moderate heat until an amber-colored caramel forms, about 5 minutes
  • Add the diced apple and cook, stirring occasionaly until the liquid evaporates and the apples are tender, about 4 minutes
  • Add the cider and boil until a thick syrup forms, discard the vanilla bean
  • Unmold and unwrap the semifreddo and cut into slices
  • Serve immediately with caramelized apples